This week, Rachael Hammon, of The Paraders blog, joins us with a decadent hot buttered rum recipe- a perfect finishing touch to Winter! Be sure to check out The Parader’s online vintage shop that’s full of drool-worthy vintage and even includes plus-size pieces. Thanks for joining us, Rachael!

“Chicago winters have a way of chilling me to the bone and leave me wishing for blankets and some serious Netflix. Since it’s cold half of the year here, I’ve taken to learning how to make some pretty delicious cold-weather drinks. I adore anything that involves cider, hot chocolate, tea or coffee and recently ventured to try a Hot Buttered Rum. I’ve changed the traditional recipe a bit to suit my tastes…let me know what YOU think!”

pat of butter (at room temperature)

teaspoon of brown sugar

shake of ground cinnamon

shake of ground nutmeg

shake of ground allspice

a couple drops of vanilla extract

bottle of dark rum

whole milk (or water)

“In a small bowl, mix the butter (best if soft) with a shake of cinnamon, nutmeg, and allspice, plus the brown sugar and vanilla extract. Muddle it all together until it’s soft and mixed. In the meantime, heat up (or steam) about a cup of milk. Spoon the buter mix into a coffee mug, add a shot or two of dark rum, pour in the heated milk, and stir. Once the butter and spices have mixed evently, and the sugar has dissolved, add a stick of cinnamon, and sip away!

A traditional Hot Buttered Rum calls for boiling water instead of milk, but I prefer milk or cream to cut some of the hard alcohol taste. The milk works so well with the spice combination too!”

This week we have another vintage-loving mama here to share with us a very Canadian cocktail- The Ceasar. I’m really curious to try this one, because I’m a big fan of tomato and spice. Be sure to visit Jill’s newly redesigned website, Lune Vintage, and check out the fabulous vintage stock she has for sale too!

“I have a few go to cocktails, but my favorite evening starter is the Caesar! It’s also a Canadian invented cocktail. Consider it a Bloody Mary with a delicious twist. Can you guess what the secret ingredient is? Well it’s clam juice of course!”

“The main ingredient you will need to make the perfect Canadian Caesar is Mott’s Clamato juice. Since we’re adding our own spice in this recipe I’d recommend using the original version but it also comes in extra spicy and with horseradish.”

4 oz clamato juice

1 to 1 1/2 oz. vodka

sea salt

peppercorns

Tabasco sauce

Worcestershire sauce

celery garnish

lime wedges

ice

“Start off by preparing your glass. Run a slice of lime along the rim (I love using mason jars) and pounce it in some sea salt. Squeeze another lime wedge into the glass and add 4 dashes of Worcestershire sauce and 2 dashes of Tabasco sauce. Fill the glass with ice and add the vodka and clamato juice. Stir up the mixture with a celery stick and add a pinch of peppercorns and salt to the top. There you have it, a classic Canadian drink to start your night off with a kick. Try it, you’ll love it!”

Today my blogger friend Amanda Thomas of Here Comes the Sun shares her take on a fresh favorite- vodka mojitos in a jar! Here’s what Amanda has to say about the drink:

It’s summertime here in New Zealand at the moment, and there’s nothing quite like a fresh and fruity cocktail to get you through a heat wave. Mojitos are traditionally made with white rum, but in our home we have a tradition of making them with vodka and we think it tastes just as good! If you want more of a fruit-kick it also tastes great with a flavoured vodka like strawberry or passionfruit. The mint leaves give it a beautiful fresh taste and it’s always a hit at picnics and dinner parties. Enjoy!

Large glass jug, mason jars + straws

500ml Vodka

750 ml soda water

1 cup lime juice (fresh if possible, we had to use bottled as we couldn’t get enough limes)

4 fresh limes

16 sprigs of mint leaves

4 tbsp sugar

Ice cubes

Cut up four of your limes into wedges and place them into your jug along with the vodka and soda water. On the stove, melt equal parts sugar and water until the sugar is dissolved and add this syrup to the jug as well. Mix in fresh mint leaves (crush them a little first so that the essential flavours are released) and one cup of lime juice. Stir the jug and serve into jars filled with 3-4 cubes of ice. Slice your final lime through the middle to create circular segments and place one segment on each of the mason jars for garnish.